Chocolate Coffee Bread Food

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

COFFEE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Brew a small pot of coffee, using triple the amount of coffee grounds that you normally would.
• In large bowl, combine dry ingredients.
• In medium bowl, beat eggs fluffy. Add butter and coffee.
• Combine the wet ingredients to the dry ingredients and stir until just blended.
• Place batter into greased loaf pan.
• Bake at 350 degrees for 40-45 minutes, until toothpick comes clean.

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

BLACK COFFEE AND CHOCOLATE BREAD

Steps:

• 1. Heat oven to 350^. Grease (2) 8x5 inch loaf pans-bake 45-50 minutes or (5) 5x3-inch mini loaf pans.-bake 30-35 minutes Bread: Combine brown sugar and butter in a large bowl. Beat at medium speed, scraping bowl often until smooth and creamy. Add melted chocolate chips and eggs; continue beating until well mixed.
• 2. Add flour, applesauce,cold coffee, baking powder, soda and vanilla. Reduce speed to low; continue beating, scraping bowl if necessary,until mixture is creamy. Stir in the chocolate chips.
• 3. Spoon batter into prepared pans of your choice. Bake until center crack is dry when touched. Cool 10 minutes. Remove from pan/pans, to wire rack and cool completely.
• 4. Glaze: Combine chips,butter and whiskey in a heavy saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat, stir in powdered sugar,and vanilla until smooth and creamy. Frost loaves while a little warm.

YEASTED CHOCOLATE COFFEE CAKE

Steps:

• Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
• Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
• Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
• Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
• Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
• Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
• Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
• Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE)

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
• In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
• Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
• In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
• Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
• Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
• Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
• Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..

COFFEE BANANA BREAD

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Generously grease a 9x5 inch loaf pan.
• Prepare 3/4 cup of strong coffee or espresso and allow to come to room temperature. You can also use Instant coffee or cold brew coffee if you prefer.
• Place 1/2 cup of chopped walnuts (unsalted) in a small cast iron skillet on the stove top. Heat to medium-low and toast the walnuts for 5 minutes, or until fragrant. Stir the walnuts occasionally to prevent burning. Remove from heat and set aside.
• Combine ¾ cup (equals 1 ½ sticks) of softened (but not melted) unsalted butter and 1 ½ cups packed dark brown sugar (can also use light brown sugar) in a mixing bowl. Cream the softened butter and brown sugar together with a hand mixer until light and fluffy.
• Mash 3 overripe bananas in a separate bowl with a fork or mashing tool.
• Add 2 eggs to the creamed butter and sugar mixture, along with 1 tsp. vanilla extract. Mix all of these ingredients together until completely combined.
• Add the mashed bananas to the wet ingredients and cream everything together with a hand mixer.
• In a separate bowl add 2 3/4 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ¼ tsp. kosher salt. Mix together until combined.
• Alternately add the flour mixture and cooled coffee to the banana mixture. Add half the flour and combine. Next, add half the coffee and combine. Repeat with second half flour and coffee. Stir just until combined.
• Add 1 tsp. cinnamon and the ½ cup of toasted chopped walnuts to the bowl and fold the ingredients in until completely combined.
• Pour the batter into the greased loaf pan and place on the middle rack in the oven. Bake for 1 hour and 10-15 minutes at 350 degrees Fahrenheit.Baking times will vary depending on the type of loaf pan and oven used. This recipe usually takes around 1 hour and 10 minutes, but a few additional minutes may be needed.
• The bread is done when the top is crusty and the middle is soft, but not mushy. Place a toothpick in the middle of the bread and if it comes out clean, the bread is done.
• Allow the bread to cool a bit before serving.

CHOCOLATE COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, egg, salt and milk powder; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Set aside. , Punch the dough down; roll into a 20x10-in. rectangle. Spread with filling. Roll up, jelly-roll style, starting with a long side; seal seam. Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes; invert onto a wire rack to cool.

CHOCOLATE COFFEE BREAD, BREAD MACHINE

Steps:

• Place all ingredients (except chocolate chips and mocha mix - see NOTICE* in intro) in the pan of the bread machine in the order recommended by the manufacturer.
• Select Basic Bread cycle; press Start.
• If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.

EASY CLASSIC FRENCH BRIOCHE BREAD

Steps:

• Gather the ingredients.
• Using a stand mixer fitted with a dough hook, mix all the ingredients together on low speed for 10 minutes, until the dough is smooth and elastic. This process can take up to 15 minutes. Alternately, you can use a bread machine for the kneading portion of this recipe. Allow the machine to complete the dough cycle fully before moving onto the next step.
• Gather the dough into a ball and place it in a large, greased bowl or dough container, turning once to coat the dough. Cover the bowl and then allow the dough to rise for 45 minutes at room temperature.; this will kick-start the fermenting process to give the brioche its signature flavor. Refrigerate the dough for at least 8 hours or overnight. Do not allow the dough to rise for more than 12 hours.
• Place the risen dough in a greased brioche pan, loosely cover it with lightly greased plastic wrap, and then allow it to rise for 90 minutes to 2 hours until it has doubled in size. Brush the dough with the reserved egg white.
• Preheat the oven to 400F. Bake the brioche for 10 minutes. Without opening the oven, reduce the heat to 350 F, and continue baking the bread for an additional 30 minutes. The bread is done when a digital thermometer reads 190 F. If the bread begins to brown too fast-before it tests done-cover it with foil to avoid burning the brioche. Alternately, bake the bread in 12 muffin tins for 20 to 25 minutes, until they test done.
• Allow the large brioche to cool in the pan for 10 minutes or the individual rolls for 5 minutes, and then transfer the bread to a wire rack to cool. For the best flavor and texture, serve it slightly warm or at room temperature on the first day. Use any day-old brioche in our luscious brioche bread pudding recipe .

COFFEE BREAD

Steps:

• Add yeast to lukewarm water and let stand 5 minutes. Add eggs, sugar, and salt; mix well. Mix the melted butter and warm milk together, add this and the flour alternately to the egg mixture. Mix with a spoon until quite stiff. Then knead with hands until dough is smooth and springy. Place into a fairly large bowl, cover with a towel, and let rise in a warm place for 1 1/2 hours or until doubled in bulk. Shape into 2 large braids or 1 1/2 dozen buns. (Buns are made by rolling a ball of dough out about 4-5" in length and forming into a knot.) Cover and let rise 1 1/2 hours or until doubled in bulk. Punch down; let rise again. Bake braids at 350* for approximately 20 minutes. Bake buns at 400* for 10-15 minutes. Immediately after removing from oven, brush top with slightly beaten egg whites and sprinkle with granulated sugar. Finely chopped nuts or candied fruits can also be added.

CHOCOLATE COFFEE BREAD

Steps:

• Place all ingredients (except chocolate chips and mocha mix) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start. If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.